Trying to find delicious and refreshing alternatives to alcohol can be hard, especially in the summer when all you want to do is have a cocktail in the sunshine! Whether you’re on a fitness journey, trying to consume things in moderation or simply don’t like the taste of alcohol – this is the drink for you! Its flavorful, fun and uses delicious summer cherries. Grab the four ingredients and your muddler and lets make the tastiest cocktail all summer long!
1/4 cup fresh mint 3 limes Ginger Beer 5 red cherries
Slice limes and juice them into a cup. Pit the cherries and slice in half. Add the cherries and mint to the cup with lime juice. Muddle them together until the cherries have broken down a little and released some of their juices. Place ice in glass and pour in lime, mint and cherries. Top with ginger beer and garnish with additional lime slice. Enjoy!
*If you do not want to add the cherries you can substitute with pomegranate, orange, other seasonal fruit or omit completely!
Ok – here it happened – I transformed that creamy mushroom cauliflower soup in the THE creamiest and tastiest mushroom pasta! WOW! Cooking for one can get tough, especially with leftovers, so I am always trying to find new and fun ways to use things I have in my fridge. If you made my creamy mushroom cauliflower soup (my last post) then you can easily turn it into this delicious CREAMY MUSHROOM PASTA!!
This is the perfect cozy meal for any night of the week. It’s easy and comes together super quick (and quicker if you make the soup, because I use that in this recipe!) I can see a difference in the weather and all I want to do is cozy up on the couch with a big bowl of this pasta and lots and lots of cheesy garlic bread…oh and a glass of pinot noir because wine makes everything better!
2 cups of your favorite pasta 2 cups of Creamy Mushroom Cauliflower Soup 1 tablespoon butter 1/2 cup shiitake mushrooms, sliced 1/2 cup shredded asiago cheese salt & pepper cheesy garlic bread
Cook pasta per the packaged instructions. While the pasta water is cooking, slice 3 shiitake mushroom’s and add to a sauté pan with olive oil. Cook until brown and golden. Once the pasta is done, reserve about 1/4 cup pasta water. Drain pasta and then add butter and creamy mushroom cauliflower soup to pot. Mix and then add pasta. Stir until well combined. Add asiago cheese and some of the pasta water to loosen the sauce. Let cook for 2 minutes. Plate in a bowl, add the shiitake mushrooms on top and add more asiago cheese. Serve with warm cheesy garlic bread and BOOM, perfect dinner is ready!
I am loving all things butternut squash right now! Looking for comforting and versatile ways to cook with it that are a little out of the ordinary. Taking one ingredient and working it so that you can have multiple meals is my jam – saves time and money! Outside of the traditional, yet delicious butternut squash soup and roasted butternut squash – this is a roasted butternut squash and white bean naan pizza! Yes, this is as good as it sounds!
Everything starts with a peeled butternut squash – it seems daunting but really is quite easy with a good vegetable peeler! I roasted my squash at 425 degrees for 22 minutes flesh side down and then flipped over and cooked for 18 more minutes! I add a generous amount of olive oil all around the squash so that it can cook evenly. So now that we have the basics, let’s break down how to make this naan pizza!
1/2 roasted butternut squash 1/2 cup cannellini beans (cooked in the can is what I used) + more for topping 2 T olive oil 1 T minced garlic 2 whole grain naan TOPPINGS 1 link chorizo sausage sliced red onion sage & thyme goat cheese
Preheat oven to 400 degrees and line a baking sheet with parchment paper and place in the preheated oven. Follow directions above for roasting butternut squash. Hot out of the oven, combine the squash with the cannellini beans to a blender and mix until nice and smooth (you may need to add a pinch of water to get the consistency you want). Remove pan carefully and place naan on pan. Combine olive oil and garlic and spread on top of the naan. Split the squash and bean mixture across both pieces of naan and spread so that it almost reaches the sides. Now the fun part: toppings! I added cooked chorizo, red onion, cannellini beans, thyme & goat cheese to one. A vegetarian version would be everything minus the chorizo and I added sage and a balsamic glaze for an extra kick of flavor!
This one is EASY, good and you can get creative with the toppings! Let me know how you like it and what else you like to make with butternut squash!
I am soaking up all of the summer produce, especially the peaches! Here is an EASY Sweet & Spicy Peach Salsa that is sure to kick up any ordinary dinner. It is so delicious and perfect for a quick snack or served with chips watching sports! 6 ingredients total, it really is that easy! All of your favorite summer flavors are combined in one dish and that’s what makes this Peach Salsa so perfect. Combining peaches, tomatoes, red onion, cilantro, jalapeno and lime juice, these flavors blend together for the best tasting summer salsa. I have been loving the combination of peaches with jalapenos – it’s the perfect blend of sweet & heat!
What is your favorite summer produce staple? Every time I go to the produce market I am instantly drawn to the peaches. I didn’t grow up loving peaches or remembering enjoying them during the summer. I mostly remember the adventures in the woods and all of the mosquito bites instead. I do remember when I lived in Philly with my older sister, we would be so excited to go to the market in the summer to get peaches. She loved them so much and taught me how to pick the ripe ones. One summer in particular they took so long to get ripe – we were waiting and waiting. Week after week we would go back to the market to see if they were finally ripe! This is why I do not take ripe peaches for granted and I eat them up any chance I get!
There is something so great about combining fresh ingredients together to make something super tasty. This is a chunky salsa perfect to add to any fish dish (enjoyed with cod last night), mixed into white or brown rice (yum!), on tacos and as a classic chip & dip match made in heaven. I believe a generous amount of salt is key to a perfect salsa. I am also very generous using lime juice as I love how it balances out all the flavors and blends them together. TIP: you could substitute mango, pineapple or watermelon for the peaches to customize your perfect version of this salsa. One thing I can guarantee is that you will want to eat this on everything!
1/2 Red Onion
1 TBSP Jalapeno, seeded
1/4 Cup Cilantro
Pinch of Salt
Take peaches, tomato and red onion and dice small and add to a medium sized bowl. Slice the jalapeno, remove the seeds and dice small (the more seeds you keep the spicier the salsa will be). Chop the cilantro and add it with the other ingredients. Cut the limes in half and combine juice to the mixture. TIP: before you cut the limes in half, roll them on a flat service for 15 seconds. This will help to loosen the insides and extract more of the juice inside! Once all ingredients are in the bowl add a heavy pinch of salt to the top. Take two spoons and start to mix the ingredients together until well combined. Enjoy as a dip or on top of your favorite protein!